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Ivy Gourd Stir Fry – Palya – Talasani – Thoran – Poriyal – Porutu Recipe

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Ingredients

Adjust Servings:
500 grams Ivy Gourd (Tendli)
7 Dry red chillies (Sukhi lal mirch)
7 Cloves crushed with skin Garlic (Lehsun)
2 tbsp Cooking Oil (Tel)
As per taste Salt (Namak)
1 cup Water (Paani)

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Ivy Gourd Stir Fry – Palya – Talasani – Thoran – Poriyal – Porutu Recipe

Features:
  • Gluten Free
  • Vegan
Cuisine:

A healthy stir fry of Ivy Gourd with garlic (lehsun).

  • Serves 4
  • Easy

Ingredients

Directions

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Ivy Gourd Stir Fry is one of the most delicious stir fries. It is very easy, simple and time saving.

Ivy Gourd stir fry has always been one of my favourite dishes. The mildly charred flavour of the dish, makes you want more and more.

This is a traditional recipe (Tendle Talasani) of my community (G.S.B).  It tastes heavenly with rice (chawal) and dal.

The other names for this vegetable are Kundru, Tendli, Gherkins.

There are two versions of this recipe. This recipe is with garlic (lehsun). The tempering is of crushed garlic cloves with its skin and dry red chillies (sukhi lal mirch),

The dish is cooked on a low flame till it gives the ivy gourd a slightly charred colour.

This stir fry is very low in calories, carbohydrates and fat. So it is very healthy for people wanting to lead a healthy lifestyle. Ivy Gourd is rich in minerals like Iron, Calcium, Potassium and vitamins like B1, B2, B3 and C.

It can be a great option for vegan and gluten free food. You can also have it as a evening snack or starter. It is always better to use smaller ones and they are more flavourful.

Ivy Gourds are available through out the year so it can be a staple in your pantry.

This dish is ideal for bachelors and people newbie and wannabe cooks.

My family and I love this dish and I am sure you and your loved ones will love it too.

So please try it and we will be eagerly waiting for your feedback.

I am also sharing links of other stir fries from this blog for you to try. Beetroot Stir Fry, Potato Stir Fry, Ivy Gourd Stir Fry, Ivy Gourd Stir Fry Without Garlic and Onion, French Beans Stir Fry, French Beans Stir Fry Without Garlic and Onions.

 

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Steps

1
Done

Step 1

Crush the ivy gourd (tendli) but not completely with a pestle. Apply salt (namak) and allow it to rest for 30 minutes.

2
Done

Step 2

After 30 minutes, squeeze out the extra water (pani) from the ivy gourd (tendli).

3
Done

Step 3

Heat oil (tel) in a wok, add crushed garlic (lehsun) cloves and add the dry red chillies (sukhi lal mirch).

4
Done

Step 4

Then add the ivy gourd (tendli) and give it a good stir.

5
Done

Step 5

Add little water (pani), just enough for the ivy gourd (tendli) to cook and cover it with a cloche.

6
Done

Step 6

Once it is cooked, remove the cloche, keep the gas flame on low and do not stir as it will help in giving the ivy gourd (tendli) a charred colour.

7
Done

Step 7

Flip the ivy gourd (tendli) once you see a slightly blackish colour so that the other side also gets that charred colour.

8
Done

Step 8

Once the ivy gourd (tendli) turn slightly blackish, switch off the gas and enjoy it with rice (chawal), roti or as it is.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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